Back to Southwestern Mini Muffins

Print Options


Card Sizes

Southwestern Mini Muffins Recipe

Southwestern Mini Muffins Recipe

Spicy foods are popular here in the Valley of the Sun, and these muffins certainly aren't bland-tasting. They can easily be made into an appetizer - just split them in half and top with a thin slice of ham or cheese.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:36 servings


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 egg, beaten
  • 4 tablespoons Dijon mustard
  • 1 cup milk
  • 1/4 cup butter, melted


  • 1. In a large bowl, combine flour, baking powder, seasoned salt and pepper. Add cheese; toss well. Stir in chilies, egg, mustard, milk and butter. Pour over flour mixture; stir until dry ingredients are moistened. Spoon into greased mini muffin cups. Bake at 350° for 20-25 minutes or until done. Turn out onto a rack to cool. Yield: 36 servings.

Nutritional Facts

1 serving (1 each) equals 57 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 146 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.

Reviews for Southwestern Mini Muffins

Sort By :
Reviewed Nov. 7, 2009

"These are horrible. No taste at all."

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.